Jinsha Huisha Liquor is an old-fashioned wine in Guizhou. It is made from high-quality sorghum, wheat koji, and is made by two productions, nine cooking, eight rounds of fermentation, and seven times of wine-making. The base wine produced must be carefully blended and packaged after three years of storage. It is the first Daqu sauce-flavored liquor in addition to Moutai in Guizhou. It has outstanding sauce, elegant and delicate, full-bodied, full-bodied, full-bodied and long-lasting. The unique flavor of the empty cup.

Jinsha Huisha wine quality technical requirements I. Raw material requirements Gao Wei: The quality meets the relevant standards of the national sorghum. 2. 3. Brewing water: Groundwater produced in the area of ​​origin, in line with national drinking water standards. Second, the processing technology and operation points 1. Processing technology wheat → crushing → mixing → fermentation → koji sorghum → broken → ingredients steamed food (toasted wine) → spread cold plus song → stacked fermentation → into the fermentation → wine 醅Nine times of cooking, eight times of fermentation, seven times of wine, one to seven rounds of base wine → storage → blending → testing → packaging factory 2. Production process control parameters (1) koji part 1 Run grain: water 2 to 5%. 2 join the mother song: 3 to 7%. 3 add water and mix: add 38 to 42% of water. 4 In-room culture: 6 to 7 days in summer and 7 to 8 days in winter. 5 first turn: the product temperature is 60 to 62 °C. 6 second turn: 6 to 7 days in summer, 6 to 9 days in winter, and temperature 50 to 55 °C. 7 out of the warehouse: 40 days or so, the product temperature is close to room temperature, the moisture of the block is reduced to about 15%. (2) Composing requirements. 1 Out of the block of the block out of the block of the overall sensory requirements: rich flavor, no mildew, oily and sour, no abnormalities on the surface of the block, such as penicillium, mucor, uniform curvature, neat section. The yellow curved skin is thick, the black and white curved skin is thin, and the curved heart is chrysanthemum-like. 2 production of moisture: ≤ 12.5%. Starch: 52-60%. Acidity: 1.0-3.5 (1 mol? L-1 NaOH, ml/g). Sugar: 0.5-1.5%. Saccharification: 100-300mg glucose / 35 ° C? hour? (3) The wine making section. 1 sorghum crushing: the crushing rate of sorghum in the lower sand is 20%, and the breaking rate of sorghum in sand making is 30%. 2 Run grain: Run grain water temperature ≥ 95 ° C, high sorghum sand 800 kg to 1000 kg / pile, sand 550kg to 650kg / heap, the second day grain temperature ≥ 45 °C. 3 steamed food: steamed food steam pressure ≤ 0.12mpa, steamed grain time is high and low sand for about 120 minutes, sand for about 140 minutes. 4 spread cold mix song: sand to sand 23 to 26 ° C; roast wine 26 to 38 ° C, room temperature above the upper limit and room temperature, koji 5% to 8%. The amount of tail wine used in the process of sanding and sand making is 1.5% to 2% of the amount of sorghum, and the alcohol content of the tail wine is 10 to 20% vol. The total amount of water added must not exceed 58% of the input sorghum. 5 stacking fermentation: sand, sand 23 ° C to 28 ° C, roasted wine 26 ° C to 35 ° C, room temperature above the upper limit and room temperature. The fermentation is carried out, the acidity of the lower sand wine is 0.3% to 0.5%, the moisture is 38% to 40%, the acidity of the sand wine is 0.5% to 0.8%, the moisture is 40% to 44%, and the temperature of the wine is 49 ° C to 54 ° C. 6 Into the fermentation: After entering the sputum, the Dianchi Lake is closed. The fermentation time in the sputum is ≥ 30 days. 7 Upper sputum distillation and wine extraction: the upper sputum vapor pressure ≤ 0.12mpa, the upper sputum time is 40 to 50 minutes, the flow wine temperature is controlled within the range of 35 to 45 °C. According to different round quality and alcohol requirements, mass wine picking is carried out. The glutinous wine and the mulberry wine should be stored separately, stored separately, and entered into the altar separately. After receiving the wine, replace it with the tail of the wine and the tail of the wine. The end of the wine is finished when the concentration of the effluent is less than 5% vol. 8 nine times of cooking: After the raw materials are put into the feed, the steam is steamed once, and the sand is steamed once. The steamed and mixed steamed wine is the third cooking. The third cooking is cooked and cooked. After cooling, mixing, mixing, stacking, simmering, sealing, fermenting, simmering, picking, simmering, and simmering, there are six cooking cycles in a total of nine cycles. 9 eight fermentations: steaming the sand once, mixing the steamed sand once, and cooking six times in the six rounds of the roasting wine, there are six times of sealing fermentation, each fermenting into the alfalfa for one month, a total of eight fermentations. 10 times of roasting wine: After the end of the rough sand, the wine cellar is discharged, and the wine is boiled and steamed to obtain a wine. Then the wine cellar is cooled, and the koji is added, the mixture is mixed, the fermentation is piled up, and the wine is poured into the pot. Once again, the wine is boiled, and the wine is boiled and steamed to obtain a second wine. Repeated circulation can get seven times of wine. Third, the quality characteristics 1. Sensory features: colorless or yellowish, clear and transparent. The aroma of the sauce is outstanding, the aroma is elegant, and the cup is scented after drinking. The taste is full, full and harmonious. The style has the typical style of this product. 2. Physical and chemical indicators: Item 51% vol-53% vol total acid (calculated as acetic acid) / (g / L) ≥ 1.80 total ester (as ethyl acetate) / (g / L) ≥ 2.80 ethyl hexanoate / (g/L) ≤ 0.30 solids / (g / L) ≤ 0.70 3. Safety and other quality technical requirements: Product safety and other quality technical requirements must comply with relevant national regulations.

Apply to：
Producers within the scope of the Jinsha Huisha wine production area may apply to the Jinsha County Market Supervision Administration of Guizhou Province for the use of the “Special Mark for Geographical Indication Products”, which shall be reviewed by the Guizhou Provincial Bureau of Quality and Technical Supervision and announced to the General Administration of Quality Supervision, Inspection and Quarantine for approval. . The testing agency of Jinsha Huisha Liquor is selected by the Guizhou Provincial Bureau of Quality and Technical Supervision in the testing institutions that meet the qualification requirements.